Drexel Food Lab
The Drexel Food Lab conducts multifaceted projects for the food industry, government and non-profit partners, as well as its own commercially viable products that provide sustainability for the lab in the form of technology transfer.
Current projects are divided into three distinct categories:
Food Industry Projects
Current projects are being completed for:
Pro Bono Work
The following is a list of our current pro bono work:
Cook for Your Life! - development of recipes and web content for a national non-profit focused on teaching healthy cooking to people touched by cancer.
Bethesda Project/SHARE - development of low-cost easy large-volume recipes for shelter staff and volunteers using unappealing donated foods including canned spinach, canned smooth Alaska peas, and stale bread.
Environmental Protection Agency (EPA) - reduce food waste by developing low-cost, easy, safe, healthy, large-volume recipes for soup kitchens that rely on commonly donated surplus foods including brown bananas, stale baked goods, wilted greens, and bruised fruit. To learn more about this initiative, please view a recent video presentation.
Product Development Work (Tech Transfer)
Current projects include: